Restaurants›Big T's BBQ & Smokehouse›Andouille Sausage Recipe

Andouille Sausage Recipe

Inspired by Big T's BBQ & Smokehouse
Time30m
Serves1

Our famous locally made spicy sausage, grilled to perfection. Served with Carolina BBQ Sauce. One Link.

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Ingredients

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Sausage

Carolina BBQ Sauce

To Serve (optional)

Method

Sausage

1

Prepare and season

Remove the andouille link from refrigeration and let sit at room temperature for 10–15 minutes while you make the sauce. Pat the sausage dry with paper towels. Lightly brush the exterior with 1 tsp vegetable oil and season evenly with 1/4 tsp kosher salt and 1/8 tsp freshly ground black pepper.

2

Preheat grill or pan

Preheat an outdoor grill to medium-high (about 375–400°F / 190–205°C) or heat a cast-iron skillet over medium-high heat. If using a grill, clean and oil the grates to prevent sticking.

3

Grill the sausage

Place the seasoned andouille on the grill or in the hot skillet. Cook for 10–12 minutes total, turning every 2–3 minutes so all sides brown evenly and the casing crisps without burning. Target an internal temperature of 160°F (71°C) for pork-based andouille. If the outside is browning too quickly, move to a cooler part of the grill or reduce skillet heat and cover loosely to finish cooking.

4

Rest

Remove the sausage from heat and let it rest for 3–4 minutes to allow juices to redistribute before serving or slicing.

Carolina BBQ Sauce

5

Combine ingredients

While the sausage cooks, combine 1/4 cup apple cider vinegar, 2 tbsp ketchup, 1 tbsp light brown sugar, 1 tsp Dijon mustard, 1/2 tsp Worcestershire sauce, 1/2 tsp hot sauce, 1/4 tsp smoked paprika, 1/8 tsp granulated garlic, 1/8 tsp salt, and a pinch (1/16 tsp) black pepper in a small saucepan or bowl. Add 1 tbsp water to loosen the mixture if needed.

6

Simmer and adjust

Bring the sauce to a gentle simmer over medium-low heat, stirring frequently, for 3–4 minutes to meld flavors and dissolve the sugar. Taste and adjust: add a little more vinegar for tang, more sugar for sweetness, or more hot sauce for heat. If too sharp, simmer an extra minute; if too thick, add up to 1 tbsp more water.

7

Finish

Remove from heat. The sauce can be served warm or at room temperature alongside the sausage.

To Serve

8

If using a bun, toast it briefly on the grill (30–60 seconds) until lightly browned. Place the rested andouille in the bun or on a plate. Spoon 1–2 tbsp of the Carolina BBQ sauce over the sausage or serve the sauce on the side for dipping.

9

Garnish as desired with thinly sliced red onion (about 2 tbsp) and/or 1/4 cup vinegar-based coleslaw. Serve immediately while hot.